Creamy mac and cheese made with Carbone Alfredo, gouda, and cheddar, stuffed with melty gouda, double breaded, and fried until golden — served with warm Carbone Spicy Vodka sauce for dipping.
Make the Mac
-1 Cook the elbow macaroni in salted water until just shy of al dente — it cooks again in the fryer, so pull it a minute or two early. Drain and return to the pot while hot.
-1 Pour in the Carbone Alfredo and warm everything together, then fold in the shredded gouda and cheddar until thick and stretchy. Salt to taste. Optional: once slightly cooled, fold in 1 beaten egg for a tighter filling.
Chill
-1 Spread the mac onto a sheet pan in an even layer. Refrigerate at least 2 hours, or freeze about 45 minutes, until scoop-firm. Do not skip this — loose mac will not hold a ball.
Ball and Bread
-1 Scoop about 2 1/2 tablespoons per ball (golf ball size). Press a cube of gouda into the center of each and roll tight so the cheese is completely sealed inside.
-1 Set up a breading line: flour, beaten eggs, and panko mixed with Italian seasoning. Roll each ball in flour, then egg, then panko — then back in the egg and panko a second time. The double bread keeps them from bursting.
Fry
-1 Heat neutral oil to 350°F. Fry in small batches 3 to 4 minutes until deep golden brown. Do not crowd the pot. Transfer to a rack, salt immediately, and dust with grated Parmigiano Reggiano.
Serve
-1 Warm the Carbone Spicy Vodka sauce and pour into a small bowl. Scatter chopped parsley over the arancini, break one open for the cheese pull, and dip. Serve hot.
